Tartlettes

Raspberry Ganache Tarlette, originally uploaded by razzieswirl.

I heart tartlettes, not as much as I love cupcakes, but close!
I think I have an affinity for all things mini. In fact, sitting here typing I'm realizing I've had an obsession with tiny things since childhood, I loved polly pocket, my little ponies had to be of the small variety and and I was often obsessed (and I mean that quite literally) by small things the smaller it was the more I liked it. I remember I had this old Mickey Mouse book and in it he and his friends went on a picnic. For the picnic, Minnie Mouse made a chocolate cake with one small red cherry on top, I could care less about the book, but wanted to look at every page with the cake/cherry on it. I could probably give you an embarrassing number of examples but I'll stop there.

Onto the tartlettes. I really enjoyed these because I generally come across many recipes with strawberry/chocolate combinations, which, don't get me wrong, I love, but I wanted to try something new and different. Generally, I like to pair the flavor of raspberry with something light and citrus-y like lemon curd because I hate masking the flavor of raspberries with anything too overpowering, and I was afraid that chocolate would do just that. I got mixed reviews, I think it was a wonderful combination, a tartlette that was really not that sweet but extremely flavorful. Some agreed, others suggested a chocolate custard or pudding. I was happy with the results though, so I think I'll keep this recipe around.

I've got a a little something in the works, but I won't announce what just yet, in case it doesn't work out. It's sort of like being pregnant, you know, how women don't want reveal their pregnant until after the first quarter? I will say this, I recently catered a party and the reviews were overwhelmingly splendid and encouraging. It was great to hear people outside of my friends and family praise my culinary endeavors.

These tarts are simple, tasty and impressively beautiful. A light crumbly crust, a semi-sweet lightly kahlua spiked chocolate ganache filling, topped with tart fresh raspberries with a touch of sweet raspberry glaze.

Raspberry Tartlettes

Ingredients:

Tart Shells:

1 stick plus 1 Tb. butter, cut in small pieces
1 1/4 cups flour
1/4 cup almonds
1/2 cup powdered sugar
1 egg yolk


Filling:
8 oz highest quality chocolate
1/2 cup heavy whipping cream
1 Tablespoon Kahlua

Topping:

1 cup fresh raspberries
1/4 cup raspberry preserves
1 Tablespoon water

Directions:

For tart shells:

1. In a food processor, pulse all the dry ingredients.
2. Add the butter and pulse again.
3. Add the egg yolk and pulse until the mixture comes together in a ball.
4. Wrap ball in plastic and refrigerate while you prepare the filling.
5. Roll between sheets of plastic wrap and cut out circles larger than your tart shells.
6. Fit the dough into the molds and cut out the excess.
7. Bake at 350 for about 10-15 minutes or until golden brown.

The dough generally puffs up, so I usually take the shells out halfway through the baking process and pat the bottoms flat with the back of a spoon.

Filling:

1. Chop chocolate
2. Heat to heavy whip cream until hot and just boiling
3. Pour over chocolate and whisk to create a smooth chocolate filling
4. Add Kahlua (a splash of vanilla is optional as well)
5. Allow to cool a bit while tart shells bake

Topping:

1. Heat preserves and water in a pot until thickened
2. Assemble tarts, pour chocolate to fill, top with raspberries and then glaze raspberries with glaze.

Viola! A delectable dessert that's ready to serve!

The Godly "Egg Cup"

The Godly "Egg Cup", originally uploaded by razzieswirl.

This recipe is so easy, it's one of "those" recipes, if you can boil water you can surely make this. The amazing thing about it though, it tastes much better than boiled water, it's really flavorful, it tastes like something you would order for a lovely sunday brunch. However, it takes little to no work and bakes up quickly, making it a perfect choice for a rushed Tuesday morning breakfast, you can throw a few together put the muffin tin in the oven and have enough time to get dressed without worrying about what your going to eat before you leave the house. You can also make a batch of these and put any leftovers in the fridge for a later morning as they heat up fast and quickly. I place one egg cup on half of an english muffin that has been lightly buttered. So, so good! Even my boyfriend (who doesn't generally like eggs, unless it's crab cake eggs benedict) really enjoyed these.

So without further ado the recipe!

Egg Cups: (I am going to write this recipe for one egg cup, it's very simple so if you want to make five, just do this five times).

Ingredients:

One egg

One slice of deli ham (I used honey cured)

4 Tablespoons Cheese(s) of your choice (I used Asiago and Tintern a chive shallot cheese from England but swiss, cheddar, brie anything would be good)

Teaspoon chopped italian parsley

Directions: Preheat oven to 375 degrees

1. Place one slice on ham in a buttered muffin tin

2. Sprinkle a Tablespoon or two of cheese in the bottom of the ham cup (more if you like)

3. Crack and drop egg into the cup

4. Sprinkle with salt, pepper and additional tablespoon of cheese

5. Bake in preheated oven for about 15 minutes, until egg whites are cooked thoroughly and yolk is still a light yellow (longer if you want your egg yolk hard).

6. Remove from oven and top with a sprinkling of italian parsley.

Enjoy!

Rollin' Roses

Roll-up Pink Fondant Roses, originally uploaded by razzieswirl.

I took a picture of the cake carcass, or remains, of Ashleys 24th birthday cake. We had a lovely, not so little, backyard dinner for her complete with fried chicken, wilted lettuce salad, mashed tatoes and of course this loverly cake. The theme was pink and green, thus the pink and green cake.

I'll post a few more party decor pictures after my homework is done this week!

To make fondant roses, simply whip up a batch of MMF (marshmallow fondant), dye it various shades of pink, roll thin strips out and roll up going left to right (or vice versa), it's very simple, but takes a little practice!

Enjoy!

Caught and Consumed

Caught and Consumed In One Day, originally uploaded by razzieswirl.

The Skagit Farmland has copious amounts of farm fresh produce, artisan cheeses, local wines, and yes, a ton of amazing fresh seafood. Many fishermen come through La Conner on their boats delivering the most beautiful seafood caught that day, including these gorgeous little gems. We don't get these shrimp up in Bellingham, unfortunately. They're so sweet, almost like lobster, but naturally salty because of the seawater they scuttle about in.

These shrimp also take me back. When I was a little girl I spent some time at my mothers friends cabin on Camano Island which was situated right on the beach. We'd all sit out in warmth of the sun and this little blue boat would float by, often we'd buy these shrimp right off the boat, they'd just throw a bag to shore and we'd all sit in a line popping the heads off and eating the sweet meat inside. I'm so lucky I got to spend parts of my childhood roaming the beach, eating the freshest seafood possible and sleeping under the stars listening to the waves roll. I have many fond memories of my time spent there and these shrimp are one of my favorites.

If you can locate these sweet tasty shrimp eat them as they come, they don't need anything at all, they just need to come out of their shell!

Introducing "XOX"

The "XOX" , originally uploaded by razzieswirl.

Quite possibly the best at home martini ever!
Making martinis at home makes more sense than even the best happy hour. What I love about happy hour out is that other people make great food for me and they clean it up!

This martini may persuade me to stay in more often though.
It's simple, inexpensive and oh-so satisfying. Introducing the "XOX".
Icy cold citrus vodka, shaken with raspberry lemonade and topped off with a splash of chilly grapefruit soda. Mmmm, mmm. If you like your martinis a little sweeter you could add a little sugar to the rim. I call it the XOX because to keep it extra cold I threw in a few ice cubs out of our IKEA ice cube trays, accidentally I had two X's and one O, and it hit me, the XOX martini, genius!

Recipe: XOX Martini
Serves 2

Ingredients:

4-6 large ice cubes
4 oz. cold citrus vodka (I chose Skyy)
8 oz. raspberry lemonade (I adore Santa Cruz)
1 oz. grapefruit soda (try Izze)

Directions:

1. Place first three ingredients into a martini shaker and shake vigorously until hands are frozen, a minute or so.
2. Pour into a martini glass and top with grapefruit soda
3. To keep extra cold add a few pretty ice cubes, perhaps some x's and some o's??

Find yourself something to munch, grab some dominoes (the game) and enjoy!

xox

Miso Delicious

Miso Pork Chops and A Simple Arugula Salad, originally uploaded by razzieswirl.

Grilled Miso Pork Chops with a Simple Arugula Salad with Champagne Vinaigrette: Check back on Mothers Day!

Gyro Revisited

My Version of a Gyro, originally uploaded by razzieswirl.

It's currently very late, okay, maybe it just feels really late. I've had a full day of homework and cake class and I'm currently supposed to be writing a very long discussion about how family and marriage forms vary in different types of cultural systems (bands, tribes, etc.). If there are any patterns in the size of family groups, the purpose of marriage rules, the elaborateness of kinship organization. And, how might features of subsistence and economics in a society influence the practices and beliefs pertaining to family and marriage?. . . Sometimes I get so overwhelmed by all of the information and reading. I'm one of those students who would rather do A LOT than do a little, and it generally reflects in good grades/scores on things, but sometimes when it's late, my eyes start to cross and my breathing gets a little too shallow. That's when I know it's time for a break. I've been pushing myself to finish the last hour, but I realized just now, that I cannot manage it. It will have to wait until tomorrow, as much as I hate the idea of that.

So how about a delicious, easy Gyro recipe? I don't know if I would consider it a true blue gyro recipe, it's basically my favorite souvlaki recipe with some rosemary and thyme thrown in. So if you want souvlaki instead of gyros just don't add those two ingredients, and you will have a mind-blowing, healthy, way-too-easy-for-it's-own-good recipe (my suggestion, pair it with a greek salad, preferably with veggies found at your local farmers market). This recipe is perfect for easing into longer, warmer days, it oozes summer appeal, and pairs well with a tall cold something, whether it be a beer or a glass of freshly brewed iced tea. Enjoy!

Recipe: Souvlaki Dressed as a Gyro

 SOUVLAKI (GYRO MEAT):
3 Tablespoons fresh lemon juice
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
1 Tablespoon rosemary
1 Tablespoon thyme
2 teaspoons olive oil
1/2 teaspoon salt
4 garlic cloves, minced
1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 medium zucchini, quartered lengthwise and cut into (1/2-inch-thick) slices
 Cooking spray
 
TZATZIKI SAUCE:
1/2 cup cucumber, peeled, seeded, and shredded
1/2 cup plain low-fat yogurt
1 tablespoon lemon juice
1/4 teaspoon salt
1 garlic clove, minced

1. Combine the first 5 ingredients in a large bowl; whisk to combine.
2. Add chicken to bowl; coat.
3. Marinate chicken in refrigerator for 30 minutes, turning once.
4. Remove chicken from bowl.
5. Thread the chicken and zucchini, alternately onto each of 4 (8-inch) skewers.
5. Heat a grill pan coated with cooking spray over medium-high heat.
6. Add skewers; cook 8 minutes or until chicken is done, turning once.

To prepare tzatziki sauce, combine cucumber, yogurt, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1 garlic clove, stirring well.

Warm up some pita breads (I actually use Naan, it seems to be softer). Lay out some of your grilled gyro meat, tzatziki, fresh tomato and a sprinkle of crumbled feta. Fold and and savor the flavor!

Now if only the sun were shining, and I didn't have to get back to Anthropology homework!